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Fort Saskatchewan Care Community - Serveries

8540 94 Street Fort Saskatchewan AB T8L 0Y5 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food service equipment observed in multiple serveries requires cleaning and sanitizing:microwaves – dried on food splashes -refrigerators both cooler and freezer sections– accumulation of sticky residue, spills, debris -cupboards – dried on spills and sticky residuePlease clean and sanitize all microwaves, refrigerators and cupboards throughout all 4 serveries. Some of the cleaning and sanitizing started during the inspection. Please review with staff members responsible for cleaning and sanitizing to ensure areas are cleaned and sanitized daily.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Improper food storage was observed in multiple serveries: -1st floor: Plate of breakfast for a resident was found in the microwave at room temperature. Plate of food was discarded.-1st floor: Portioned bowls of ice cream were not covered in the freezer. Bowls of Ice cream was discarded. -4th floor: Portioned bowls of ice cream were not covered and stacked in a manner that allowed the bottoms of some bowls to contact the ice cream. The product appeared melted and refrozen. Staff indicated the ice cream was portioned prior to lunch for dinner service. Bowls of Ice cream was discarded. -3rd floor: Opened bags of cereals and a package of wafer cookies were found in the cupboard. Bags of cereal were decanted into cereal containers and/or tied up. Wafer cookies were wrapped up with food wrap. -4th floor: A container of pepper with a spoon inside was found in a cupboard. Container of pepper was discardedEnsure that when saving food products for residents or portioning food items for later service, all food must be covered, labelled, and not stored at room temperature to protect the product from contamination.Saved residents meals must be either placed into the refrigerator (at 4C or lower) or kept in the hot holding unit (at 60C or higher). Meals must be reheated to 74C once resident is ready to consume the meal. Ensure all opened food products are stored in clean, sealable containers or securely tied in their original packaging, when appropriate, to protect from contamination.Please review these requirements with all staff that participate in food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *4th floor: Staff lunch bag was found in the refrigerator closest to the dishwasher. Please remove. Staff personal items should be stored in a designated staff area to prevent cross contamination. Review with all staff. Lunch bag was removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Improper food storage was observed:-1st floor: Plate of breakfast for a resident was found in the microwave at room temperature. Plate of food was discarded.Ensure that when saving food products for residents or portioning food items for later service, all food must be covered, labelled, and not stored at room temperature to protect the product from contamination.Saved residents meals must be either placed into the refrigerator (at 4C or lower) or kept in the hot holding unit (at 60C or higher). Meals must be reheated to 74C once resident is ready to consume the meal.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *4th floor: Multiple ceiling tiles in the gold dining area were removed due to an ongoing water issue. Maintenance indicated they are currently addressing the issue. Please replace or cover the exposed ceiling areas to prevent dust and debris from contaminating the dining area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *The following food service equipment observed in multiple serveries requires cleaning and sanitizing:microwaves – dried on food splashes -refrigerators both cooler and freezer sections– accumulation of sticky residue, spills, debris -cupboards – dried on spills and sticky residuePlease clean and sanitize all microwaves, refrigerators and cupboards throughout all 4 serveries. Some of the cleaning and sanitizing started during the inspection. Please review with staff members responsible for cleaning and sanitizing to ensure areas are cleaned and sanitized daily.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Soup bases were decanted from a bulk supply and found to be stored in prep containers with plastic food wrap as a lid. An opened bag of cereal was found wrapped with plastic wrap. Ensure proper storage occurs once food item are opened, items should be transferred into containers with secure, sealable lids. Containers and lids should be easy to clean. Discussed to decant open cereal into multiple cereal containers if one was insufficient.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Staff jacket was found sitting on the counter in the server. Please relocate staff jacket to the staff designated area to prevent contamination of the servery kitchen. Corrected: staff removed jacket after discussion.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open food products (crackers and cereals) on the 1st and 2nd floor serveries. Ensure that once opened, food items are transferred or placed into sealable container. Corrected during inspection - observed fruit desserts in 4th floor fridge that were uncovered. Reviewed all food items must be protected from contamination during transport and storage. Trays placed over open bowls by staff during inspection.
  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed open food products (crackers and cereals) on the 1st and 2nd floor serveries. Ensure that once opened, food items are transferred or placed into sealable container.Corrected during inspection - observed fruit desserts in 4th floor fridge that were uncovered. Reviewed all food items must be protected from contamination during transport and storage. Trays placed over open bowls by staff during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in the right fridge on the 3rd floor is broken. Replace
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left fridge on the 4th floor servery verified at 8 C with calibrated probe thermometer. Check fridge again in 1 hour. If cooler does not return to 4.0 C or colder, discard products and repair/replace unit.
  9. Initial Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Two bowls of ice cream found in the 1st/main floor servery were not covered. Ensure all food products being saved for residents are covered and dated/labeled. Ice creams were discarded on site.